Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Nothing beats fresh salsa in a blender when tomatoes are in season but when they are not, you've got to go with plan B. Out-of-season, pink, mealy tomatoes are just nasty so I choose canned tomatoes during those times. Canned requires cooking for me so I came up with an Instant Pot® recipe to simplify things.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, onion, jalapeno peppers, vinegar, water, sea salt, garlic, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 15 minutes for pressure to build.

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  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.

  • Pull the pot out and let cool for 5 minutes. Stir in cilantro and lime juice.

Nutrition Facts

39 calories; protein 1.9g; carbohydrates 8.7g; fat 0.4g; sodium 571.7mg. Full Nutrition
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Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/25/2020
I'm giving a 3 star not because it sounds bad because it really sounds yummy n easy with an Instant pot! What I'm confused about is are you using mealy winter tomatoes or are you preparing this in your pot using fresh summer tomatoes AND then canning the sauce in a traditional pressure cooker to enjoy during the winter months? Read More